How to Make Lentil Soup Without a Recipe

As the DC area grimly prepares for its first blizzard of the season (and, really, our first significant snowfall of the season!), I’m positively gleeful about the impending weather. It weirds me out that we’ve made it halfway through January without snow, and I’m ready to get snowed in. I’ve got good books, good coffee, and good soup to see me through.

Call me plain, but I love a solid lentil soup. I don’t know the last time I’ve used a recipe to make one, though; I usually see what I’ve got in the fridge and the pantry and go from there. And my blizzard batch is no exception. It’s chock-full of add-ins: carrots, celery, potatoes, kale, mushrooms, diced tomatoes, and more. I thought it might be fun to share a modular, customizable template for making lentil soup for those times when you don’t want to follow a recipe but do want a little guidance.

Following this template is pretty simple. I’ve divided the ingredients into different sections and indicated how many items from each section you should choose. You can, of course, add more or less depending on what’s in your pantry — this is just a guide. But by sticking to ingredients from each section, you should end up with a hearty, filling soup with diverse textures and flavors. Note that the white wine is highly recommended but not essential. The same goes for most ingredients. Your soup won’t be ruined if you don’t have celery, and the measurements are just suggestions. Be flexible, play with the template, and enjoy.

One-Pot Lentil Soup (a Template)Serves 4-6

The basics (use all)

1 T olive oil (you can use more if you prefer, or even just water-sauté the mirepoix if you want to avoid added oil)

Mirepoix (diced onion, carrot, and celery — the amounts don’t really matter, but aim for about 1/2 cup of each)

3-5 cloves minced garlic

Low-sodium vegetable broth (3-4 cups, depending on how soup-y vs. stew-y you want it to be)

1 1/2 cups dried green or brown lentils

1/3 cup dry white wine

The veggies (choose 2-3)

1 cup mushrooms, roughly chopped

2 medium golden potatoes, diced into 1/2” cubes

1-2 cups canned diced tomatoes (use the juice, too)

2 cups kale, roughly chopped

2 cups baby spinach

The additional protein (choose 1)

1/2 cup Beyond Meat chicken, shredded gently

1/2 cup soy curls

1/2 cup vegan beef chunks, chopped if too large

2 vegan sausages, sliced into rounds and cut in half (sautéed ahead of time, if you prefer)

1/2 cup quinoa

Additional 1/2 cup lentils

The spices (choose 1 blend or make your own)

Basic blend

1 T nutritional yeast

1 tsp cumin

1 tsp paprika (smoked or sweet)

1/2 tsp chili powder

Salt and pepper to taste

“Beef stew” blend

3/4 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp cayenne pepper

Salt and pepper to taste

Curry blend

1 T curry powder

1 tsp garam masala

1 tsp cumin

Salt and pepper to taste

To start, heat the olive oil in a large stockpot on medium. When it begins to shimmer, add the mirepoix (onion, carrot, and celery) and garlic. Heat for 3-5 minutes, stirring frequently so nothing burns, until the onion is translucent.

Add your spice blend and give everything a good stir, then add the veggies to the pot UNLESS you’re using kale, spinach, or another green. Hold those till later. Add the lentils (including the additional half cup, if using) and the quinoa, if using. Stir everything again and then add your broth. The broth should cover all your ingredients with about an extra inch of liquid.

Bring everything to a boil, give it a good stir, and then turn it down to low. Let simmer for about 30 minutes, stirring occasionally.

Around the 30 minute mark, add your protein (unless you’re using quinoa or additional lentils) and greens, if using. Add more broth or water, if necessary. Give everything a good stir and cook for another 15 minutes.

After 15 more minutes, check the soup to see if the lentils and potatoes (if using) are soft. At this point, you can also taste for seasonings and adjust accordingly. You could also add more liquid if you want it soupier. Simmer for longer if necessary.

When all ingredients are cooked to your taste, add the white wine. Cook for another 2-3 minutes and then serve.

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What kind of meals do you like to create off the cuff? Would a template for something else be helpful?